German Cabbage and Dumplings Recipe

Introduction

This traditional German cabbage and dumplings recipe offers a comforting and hearty meal perfect for chilly days. Tender cabbage cooked with fragrant onions pairs beautifully with soft, flavorful dumplings. It’s a simple dish that feels like a warm hug on a plate.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon dried thyme or parsley
• 3/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder (optional)
• 1/4 teaspoon baking soda (optional)
• 2 large eggs (whisked and at room temperature)
• 1–3 tablespoons milk (as needed)
• 4 tablespoons unsalted butter (divided)
• 1 large onion (roughly chopped)
• 1 medium cabbage (chopped into large chunks)
• 1/4 cup vegetable or chicken stock
• 1/2 teaspoon garlic powder
• Kosher salt and freshly cracked black pepper (to taste)
• 1 tablespoon fresh parsley (roughly chopped, for garnish)

Instructions

1. Step 1: In a large bowl, combine the flour, thyme or parsley, black pepper, and salt. If you prefer lighter dumplings, add the optional baking powder and baking soda.
2. Step 2: Create a well in the center of the dry ingredients and pour in the whisked eggs. Stir until a stiff dough forms, adding milk one tablespoon at a time if needed to reach the right consistency.
3. Step 3: Bring a pot of salted water to a boil. Drop tablespoon-sized portions of dough into the boiling water, dipping the spoon in hot water between scoops to prevent sticking.
4. Step 4: When the dumplings float to the surface, they are cooked. Remove with a slotted spoon and set aside on a plate.
5. Step 5: In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion with a pinch of salt and cook until softened and lightly golden, about 8–10 minutes.
6. Step 6: Add the remaining butter, chopped cabbage, stock, garlic powder, salt, and pepper. Stir to combine.
7. Step 7: Bring the mixture to a simmer, cover, and cook until the cabbage is tender.
8. Step 8: Gently fold the dumplings into the cooked cabbage mixture. Toss everything together to combine well.
9. Step 9: Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley and serve warm.

Tips & Variations

• For a vegetarian version, use vegetable stock and substitute butter with olive oil or a plant-based alternative.
• Adding a pinch of nutmeg to the dumpling dough gives a subtle warm spice that complements the cabbage.
• If you prefer a more tender dumpling, let the dough rest for 10–15 minutes before cooking.
• Try mixing in some cooked bacon or smoked sausage for added flavor if you like meat.

Storage

Store leftover cabbage and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overheating to keep the dumplings from becoming too dense or dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dumplings ahead of time?

Yes, you can prepare the dumpling dough in advance and refrigerate it for a few hours. Bring it back to room temperature before shaping and cooking.

What can I use instead of cabbage?

You can substitute cabbage with other sturdy greens like kale or savoy cabbage for a slightly different texture and flavor.

German Cabbage and Dumplings Recipe

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4.7 from 142 reviews

This traditional German Cabbage and Dumplings recipe combines soft, herb-infused dumplings with tender, buttery cabbage cooked to perfection. The dish is a comforting and hearty meal, ideal for chilly days or whenever you crave a classic European flavor.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: German
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dumplings:

• 1 cup all-purpose flour
• 1 teaspoon dried thyme or parsley
• 3/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder (optional)
• 1/4 teaspoon baking soda (optional)
• 2 large eggs (whisked and at room temperature)
• 1–3 tablespoons milk (as needed)

For the Cabbage:

• 4 tablespoons unsalted butter (divided)
• 1 large onion (roughly chopped)
• 1 medium cabbage (chopped into large chunks)
• 1/4 cup vegetable or chicken stock
• 1/2 teaspoon garlic powder
• Kosher salt and freshly cracked black pepper (to taste)
• 1 tablespoon fresh parsley (roughly chopped, for garnish)

Instructions

1. Prepare the Dumpling Dough: In a large bowl, combine the flour, dried thyme or parsley, black pepper, and salt. For lighter dumplings, add baking powder and baking soda. Make a well in the center and pour in the whisked eggs. Stir vigorously until a stiff dough forms. Add milk, one tablespoon at a time, if the dough is too dry, until the desired consistency is reached.
2. Cook the Dumplings: Bring a large pot of salted water to a boil. Using a spoon dipped in hot water to prevent sticking, drop tablespoon-sized portions of dough into the boiling water. Once the dumplings rise to the surface, they are cooked. Remove with a slotted spoon and set aside on a plate.
3. Sauté the Onions: In a large pot, melt 2 tablespoons of butter over medium heat. Add the roughly chopped onion along with a pinch of salt. Cook until the onions are softened and lightly golden, about 8 to 10 minutes.
4. Cook the Cabbage: Add the remaining butter, chopped cabbage, stock, garlic powder, salt, and pepper to the pot. Stir well to combine. Cover and simmer until the cabbage becomes tender, about 15 to 20 minutes, stirring occasionally.
5. Combine Dumplings and Cabbage: Gently fold the cooked dumplings into the tender cabbage mixture. Toss carefully to combine without breaking the dumplings.
6. Finish and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Garnish with freshly chopped parsley and serve warm.

Notes

• For a fluffier texture, include the optional baking powder and baking soda in the dumpling dough.
• Ensure the dough is stiff but not too dry to make dumpling handling easier.
• Use fresh herbs if available for a brighter flavor.
• Vegetable stock can be substituted for chicken stock to keep the dish vegetarian friendly.
• Adjust the size of dumplings to your preference; just ensure uniform cooking by making them similar in size.

Keywords: German cabbage dumplings, traditional German recipe, cabbage and dumplings, German comfort food, homemade dumplings